Beetroot And Lentil Dip Recipe

Striking to look at and delicious to taste - this dip is a definite winner!

The ingredient of Beetroot And Lentil Dip Recipe

• 1 large 250g beetroot
• 1 tsp ground cumin
• 1 tsp smoked paprika plus extra to serve
• 2 tsp extra virgin olive oil
• 400g can lentils drained rinsed
• 1 2 cup plain greek style yoghurt plus extra to serve
• 2 tbsp tahini
• 1 4 cup lemon juice
• 1 garlic clove quartered
• pinch of dried chilli flakes plus extra to serve
• fresh dill sprigs to serve
• sunrice brown rice chips wild rice to serve

The Instruction of beetroot and lentil dip recipe

• preheat oven to 220u00b0c 200u00b0c fan forced
• wearing disposable gloves peel beetroot place in the centre of a sheet of foil sprinkle with cumin and paprika drizzle with oil season with salt and pepper fold up sides of foil to enclose beetroot sealing at the top place on a baking tray roast for 50 minutes to 1 hour or until tender cool for 20 minutes
• quarter beetroot place beetroot in a food processor process until finely chopped
• reserve 2 tablespoons lentils add remaining lentils yoghurt tahini lemon juice garlic and chilli process until smooth and combined season with salt and pepper
• spoon into a serving bowl swirl extra yoghurt through dip sprinkle with reserved lentils extra paprika chilli flakes and dill serve with sunrice rown rice chips

Nutritions of Beetroot And Lentil Dip Recipe

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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